CRANBERRY CHIFFON PIE

Cranberry Chiffon Pie image

After hearty Thanksgiving meal where most of us eat too much, it's nice to offer this refreshing light dessert. The rosy color is a nice addition to the table. -Iva Combs, Medford, Oregon

Provided by Taste of Home

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup finely chopped walnuts
FILLING:
1 package (3 ounces) cranberry or strawberry gelatin
1/2 cup boiling water
1 cup whole-berry cranberry sauce
3/4 cup cranberry juice
1 tablespoon grated orange zest
1 cup heavy whipping cream, whipped

Steps:

In a bowl, combine the flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-in. pie plate. , Bake at 375° for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack., For filling, in a bowl, dissolve gelatin in water. Stir in cranberry sauce, cranberry juice and orange zest. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 420 calories, Fat 27g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 160mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.